Monday, July 15, 2013

Strawberry Rhubarb Coconut Milk Icecream

I am so very addicted to this ice cream. I can eat the whole thing myself. The combination of sweet and tart is just so enticing. You will have to give it a try yourself. I have never found this flavour in the stores and I really do not know why not, it is so good.

I have grown all of the strawberries and rhubarb in my own garden.

I get just enough strawberries every week in a four by four box to eat a few, make a batch of ice cream and freeze enough strawberries and rhubarb for one batch of ice cream in the winter months.

The first step with the ice cream preparation is to clean the rhubarb and peel the outer skin, hull the strawberries and wipe them with a damp cloth to clean them. Cut the strawberries and rhubarb into bite size pieces and put them in baking pan. You need about 4 cups of fruit for two batches. I used a 9 x 13 x 2 baking pan which gave the fruit lots of room to cook. Add two tablespoons of white balsamic vinegar and mix. Bake for about 20 to 30 minutes until very soft.

Cook until tender and soft. Let cool before adding to ice cream mixture. Measure out two cups of fruit into a freezer bag for future use and freeze. I just mixed the remainder of the recipe in the same baking pan rather than dirty more dishes. You will now add two cans of full fat coconut milk and a 1/2 cup of honey. Add one tablespoon of vanilla. If you want the same garnish as mine that is just a snip of mint, but it is not necessary. Set your ice cream maker to run as recommended by your manufacturer. Mine takes 45 minutes. I then set mine in the freezer for about an hour to firm up after. There is nothing to compare this to after that.